Grilled Spatchcock with Salad Recipe
Grilled Spatchcock with Salad of Beetroot Orange Watercress and Baby Herbs by David Biton
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Cooking tools:
- Grill
- Oven
- Aluminum foil
- Mixing bowl
- Pastry brush
- Tongs
- Kitchen shears
- Chef's knife
- Cutting board
- Citrus press
- Plate
Ingredients
- 2 Game Farm Spatchcock, butterflied
- 4 tbsp olive oil
- Sea salt
- pepper
- 2 bunches whole baby beetroot, stems removed, peeled and washed
- 2 whole oranges, skins and white pith removed, sliced into thin disks
- 100g watercress, washed and thick stalks removed
- 1/2 cup mixed baby herbs
- 2 spring onions, green part only, thinly sliced
- Juice of 1/2 an orange
- 1/4 cup olive oil
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